French Style Flaked Tuna Salad Recipe
Are you looking for a french style flaked tuna salad recipe that will tickle your taste buds? The french french style flaked tuna salad will make an absolutely delicious side dish for you. The most important ingredient in french style flaked tuna salad is fish. Do try out this french style flaked tuna salad recipe. I am eager to know if you like it.
Ingredients
1 pound small new potatoes (about 8), sliced 1/4 inch thick but not peeled
8 ounces green beans, trimmed
1 large head Boston lettuce or 1/2 small head iceberg lettuce, separated into leaves
1 pint cherry tomatoes
2 cans (6 1/2 ounces each) light or white tuna in water, drained and flaked
1/2 cup pitted black olives
4 large scallions, including tops, finely chopped
1 can (1 pound) artichoke hearts, drained and halved
2 tablespoons capers, drained (optional)
For the dressing:
3 tablespoons red wine vinegar or tarragon vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup olive oil
Directions
ln a large saucepan of boiling water, cook the potatoes, covered, over moderate heat for 7 minutes.
Add the beans, cover, and cook 5 minutes more or until both the potatoes and beans are tender.
Drain well, rinse under cool water, then drain again.
Line a large shallow bowl with the lettuce and arrange the potatoes, beans, tomatoes, tuna, olives, scallions, and artichoke hearts on top.
Scatter the capers over all.
For the dressing: In a small bowl, whisk the vinegar with the mustard, salt, and pepper until smooth.
Add the oil in a fine stream, whisking continuously until the mixture thickens slightly.
Pass the salad and the dressing separately.
Add the beans, cover, and cook 5 minutes more or until both the potatoes and beans are tender.
Drain well, rinse under cool water, then drain again.
Line a large shallow bowl with the lettuce and arrange the potatoes, beans, tomatoes, tuna, olives, scallions, and artichoke hearts on top.
Scatter the capers over all.
For the dressing: In a small bowl, whisk the vinegar with the mustard, salt, and pepper until smooth.
Add the oil in a fine stream, whisking continuously until the mixture thickens slightly.
Pass the salad and the dressing separately.
